February 26, 2010

Eat in Week ~ Day 4:

Filed under: Uncategorized — Tags: , , , — Lani @ 12:33 am

Redstockings Radical Butternut Squash Gnocchi with Creamy Walnut Pesto:

Ingredients:                                                                              solstic-prep1
10 oz Potatoes
6 oz Organic Butternut Squash
1 1/2 cups All-purpose Flour, plus more
for dusting and kneading
1/2 tsp Olive Oil
1/4 tsp Nutmeg
Salt & Pepper

10 oz Fresh Organic Spinach
1/2 cup Toasted Walnuts
2 cups low-fat Organic Cottage Cheese
1-3 cloves Organic Garlic
1/4 cup Paremsan, grated
1/4 Organic Fresh Basil, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

1) Preheat the oven to 350 degrees. Steam the potaoes and squash until tender.
Mash together the potatoes, squash and nutmeg. Salt and pepper to taste.
Gradually, add in the flour. When the mixture is sticky add the olive oil. Knead
well. You will need at least 1/2 cup of extra flour to knead the dough to the
appropriate texture.
2) Knead the mixture into a square and cut it into 6 pieces. Roll each piece between
your palms (using extra flour if needed). Cut into 1-1 1/2″ pieces and roll each piece
into a well shaped dumpling.
3) Heat a large pot of salted water until it boils. Add 1 tbsp of olive oil. In batches of
8-12 drop the dumplings into the boiling water. Cook until the dumplings float to the
top (stir after 2-3 minutes to ensure that they are not sticking).
4) Put the cooked gnocchi on a lightly oiled baking sheet until they are all done. Bake for
10 minutes.


1) Rinse the spinach and transfer to a pot. Simmer on low heat until the spinach wilts. Add all
of the ingredients to a food processor or blender. Puree until smooth :) 

Serve the gnocchi topped with the walnut sauce!  

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